Yield: 1 Servings
|1 \N||Soup bone or one chuck roast cubed (or any other type of meat) my sister now uses chicken instead of beef|
|1 can||Each: corn, peas, cut green beans, carrots|
|4 cans||Mixed vegetables|
|1 \N||Finely chopped onion if desired|
|2 \N||Stalks finely chopped celery if desired|
Sorry that this is not in meal master format, but it is coming from my head. This is a vegetable soup my mother has made for years and I have done the same. There was never a need to format it.
Place v-8 and bone or meat in a stock pot or large pan. Open all cans of vegetables and drain juice into the stock pot. Refrigerate veggies until later. Add chopped onion and celery. Cover and cook on low heat until meat is tender and veggies are tender. Add the veggies and cook until heated through. Invite the family to stop in on a cold day and eat all day long.
At least that's what we did. :) I don't know if this is it or not, but we all loved it.
Posted to MM-Recipes Digest V4 #261 by OrionLuver@... (Mary L.
Taylor) on Tue, 24 Sep 1996.